Time: To be boiled: 1 hour.

Sufficient to make 2 quarts.

Seasonable: Make this in July or August, when raspberries are most plentiful.

  1. 3 pints of the best vinegar
  2. 4-1/2 pints of freshly-gathered raspberries
  3. 1 lb. of pounded loaf sugar
  4. 1 wineglassful of brandy
  • Let the raspberries be freshly gathered; pick them from the stalks
  • Put 1-1/2 pint of them into a stone jar
  • Pour 3 pints of the best vinegar over them, and let them remain for 24 hours
  • Strain the liquor over another 1-1/2 pint of fresh raspberries
  • Let them remain another 24 hours
  • The following day repeat the process for the third time
  • Drain off the liquor without pressing, and pass it through a jelly-bag (previously wetted with plain vinegar), into a stone jar
  • Add to every pint of the liquor 1 lb. of pounded loaf sugar
  • Stir them together, and, when the sugar is dissolved, cover the jar
  • Set it upon the fire in a saucepan of boiling water, and let it boil for an hour, removing the scum as fast as it rises
  • Add to each pint a glass of brandy
  • Bottle it, and seal the corks

  • This is an excellent drink in cases of fevers and colds: it should be diluted with cold water, according to the taste or requirement of the patient.

    Source: The Book of Household Management by Isabella Beeton (1859)

    Comments (0)Don't be shy, tell us what you think!   
    Colonial Sense is an advocate for global consumer privacy rights, protection and security.
    All material on this website © copyright 2009-20 by Colonial Sense, except where otherwise indicated.